BLUEBERRY JAM - SMALL BATCH
Delicious blueberry jam is so easy to make. This small batch blueberry jam recipe is vibrantly coloured and busting with blueberry flavour, with just three ingredients and no pectin needed. Use fresh or frozen blueberries as you prefer.
Provided by Helen Best-Shaw
Categories Jams and Preserves
Time 32m
Number Of Ingredients 3
Steps:
- If using frozen berries, allow them to defrost in a saucepan.
- If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
- Put your jam jars in a small roasting dish in the oven to sterilize at 100°C/220°F/Gas Mark 1 while you make the jam.
- Place the fruit in a large saucepan. Simmer gently until soft. If using fresh fruit, add a splash of water. (Frozen berries will be wet enough to use without adding any.)
- Once the fruit is soft, add the sugar and lemon juice. Simmer the mixture to dissolve the sugar. Keep stirring.
- Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.
Nutrition Facts : Calories 45 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BLUEBERRY JAM, 3 WAYS
Provided by Love and Olive Oil
Yield about 4 half-pint jars (for each variation)
Number Of Ingredients 17
Steps:
- Prepare canner and wash/sterilize 5 half-pint (or equivalent) mason jars. Keep jars in hot (not boiling) water until ready to use.For blueberry lime, place blueberries in a large, heavy-bottomed saucepan along with lime juice and zest. Further crush berries with a fork or potato masher. Whisk pectin mixture into blueberries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Stir in sugar, then return to a full rolling boil; boil for exactly 1 minute, stirring constantly.For blueberry blackberry, place berries in a large, heavy-bottomed saucepan along with lemon juice. Further crush berries with a fork or potato masher. Whisk pectin mixture into berries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Stir in sugar, then return to a full rolling boil; boil for exactly 1 minute, stirring constantly.For blueberry honey lavender (liquid pectin), pour boiling water over lavender. Set aside and let steep for 5 to 10 minutes, then strain and discard flowers. Place blueberries, sugar, honey, lemon juice, and lavender liquid in a large, heavy-bottomed saucepan. Bring to a full rolling boil over medium-high heat and boil for a full 2 minutes. Stir in liquid pectin, then return to a rolling boil that cannot be stirred down; boil for exactly 1 minute, stirring constantly.Remove saucepan from heat and skim off any foam. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
BLUEBERRY JAM
Use to top ice-cream,your favorite scones,toast, etc.! Makes a great gift wrapped with a pretty ribbon!
Provided by Rita1652
Categories Lemon
Time 50m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- Thaw and drain blueberries.
- Crush blueberries one layer at a time.
- Combine 3 cups crushed blueberries and lemon juice in a large saucepot.
- Stir in Fruit Jell pectin.
- Bring mixture to a boil, stirring constantly.
- Add sugar, stirring to dissolve.
- Return mixture to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Preserve It-.
- Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
- Wipe jar rim clean.
- Place lid on jar and tighten band, just until a point of resistance is met.
- Process 10 minutes in a boiling-water canner.
- Cool for 12 to 24 hours.
- Remove bands.
- Lids should be concave in middle.
- Yield: About 6 half pints.
BLUEBERRY JAM
Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time
Provided by Esther Clark
Categories Condiment
Time 45m
Yield Makes 2 x 500ml jars
Number Of Ingredients 4
Steps:
- Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
- Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
- Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
- Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.
Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein
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